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崗位職責(zé)/職位描述

·???????Take part in the planning and costing of menus.

·???????參與設(shè)計菜單和成本控制。

·???????Develop and write standard recipes.

·???????發(fā)展并完成標準菜單。

·???????Develop new dishes and products.

·???????發(fā)展新菜肴及產(chǎn)品。

·???????Ensure that outstanding culinary technical skills are maintained.

·???????保證出色的菜肴烹調(diào)技術(shù)。

·???????Maintain Staff Restaurant is kept to the required level of hygiene asrequired by the local health and sanitation law.

·???????保證員工餐廳達到當?shù)匦l(wèi)生局標準。

·???????Supervise cleaning of the kitchen, service area, storeroom and equipment.

·???????保證員工餐廳達到當?shù)匦l(wèi)生局標準。

·???????Take part in the preparation and planning and department/unit/outlet goalsand objectives.

·???????參與準備及計劃部門目標。

·???????Establish standards of food quality and preparation and ensure they arestrictly adhered to.

·???????建立食品質(zhì)量和展示標準，并保證嚴格執(zhí)行。

·???????Assist with the development of new products and services.

·???????協(xié)助發(fā)展新產(chǎn)品及服務(wù)。

·???????Ensure the service area of Staff Restaurant is clean, tidy and comfortable.

·???????保證員工餐廳服務(wù)區(qū)域干凈、整齊、舒適。

·???????Monitor the implementation of quality management systems.

·???????監(jiān)督質(zhì)量管理體系的實施。

·???????Assist in the preparation and management of the unit/outlet budgets.

·???????協(xié)助準備及管理部門預(yù)算。

·???????Assist with the preparation of performance report for the unit/outlet.

·???????協(xié)助準備部門工作表現(xiàn)報告。

·???????Assist with analysis of trend data.

·???????協(xié)助分析數(shù)據(jù)趨勢。

·???????Develop and monitor the implementation of purchasing procedures.

·???????發(fā)展及管理實施采購程序。

·???????Prepare budgets for purchases.

·???????準備采購預(yù)算。

·???????Establish economical order quantities.

·???????建立經(jīng)濟的訂購數(shù)量。

·???????Develop stock control procedures.

·???????管理庫存管理程序。

·???????Prepare and interpret stock reports.

·???????準備及解釋庫存報告。

·???????Purchase stock/inventory according to purchasing procedures andspecifications.

·???????依照采購程序及明細采購及庫存。

·???????Handle and store stock according to stock control procedures.

·???????根據(jù)庫存管理程序管理及儲存物品。

·???????Coordinate work operations within Staff Restaurant.

·???????協(xié)調(diào)員工餐廳內(nèi)部運作程序。

·???????Check the quality of food prepared by team member to the required standardand make necessary adjustments.

·???????檢查員工準備的食品質(zhì)量按需求標準和做出必要的調(diào)整。

·???????Develop performance standards for operations in the department/unit/outlet.

·???????建立部門內(nèi)部動作工作表現(xiàn)標準。

·???????Assess work operations and prepare plans to implement change when required.

·???????根據(jù)需要評定運作程序并制訂計劃。

·???????Coordinate between other department/units.

·???????協(xié)調(diào)與其他部門關(guān)系。

·???????Monitor productivity of the unit.

·???????管理部門勞動生產(chǎn)率。

·???????Reviews all time sheets to ensure that team member working times and mealbreaks are accurate.

·???????檢查所有的時間表以確保所有員工的工作時間和用餐時間準確。

·???????At all times understand, practice and promote the teamwork approach toachieve missions, goals, and overall departmental standards.

·???????時刻理解、實踐和促進團隊的工作方法，達到使命和目標和部門的總體標準。

·???????To ensure that all team members have a complete understanding of and adhereto the Hotel’s Staff Rules and Regulations.

·???????確保員工充分的理解并遵守員工手冊內(nèi)容。

·???????The management reserves the right to change / extend this job descriptionif necessary at any point of time during her / his employment.

·???????如有必要，該部門有權(quán)更改或補充該職位描述。

·???????Carries out any other reasonable duties and responsibilities as assigned.

·???????完成任何其他合理的職責(zé)和被指派的職責(zé)。